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Honeydew Rosewater Granita

September 23, 2015

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The heatwave the last couple of weeks has inspired me to step up my “light and refreshing snack game.”  My little sister makes a mean granita, so I decided to give it a go, with my own spin… I introduce you to – Honeydew Rose Granita.

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Honeydew Rosewater Granita
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Honeydew Rosewater Granita
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Ingredients
Servings:
Instructions
  1. Heat sugar and water in a saucepan until boiling, let cool.
  2. Puree honeydew with simple syrup and rosewater in a blender.
  3. Pour into a 8 inch square pan and freeze, covered about 2 hours (until firm at edges).
  4. Stir thoroughly.
  5. Cover again and freeze until solid, overnight.
  6. Scrape granita with a fork to make large flakes.
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Honeydew

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If you’re looking to put a festive spin on an adult slushy, adding a shot of vodka and topping a 1/2 cup of granita with club soda is pretty epic option.

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Tasty

The Hippie Bowl!

August 19, 2015

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The Beaver’s have some exciting news…. we’re moving!

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With our house search passing the 2 year mark we couldn’t be happier to get settled into a new place of our own – but with that the blog is definitely taking  back burner for a bit… While we prep for the move this month, I will try to post while I can – but am excited to share our new space with you once we move in!

In the mean time I am working on cleaning out my fridge and using up random bottles/jars of stuff… luckily my current food bible Sprouted Kitchen’s Bowl + Spoon had the perfect solution to my fridge cleaning issue – The Hippie Bowl!

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The Hippie Bowl!
Print Recipe
Recipe via the Sprouted Kitchen
Servings Prep Time
2 1 hour
Cook Time
1 hour
Servings Prep Time
2 1 hour
Cook Time
1 hour
The Hippie Bowl!
Print Recipe
Recipe via the Sprouted Kitchen
Servings Prep Time
2 1 hour
Cook Time
1 hour
Servings Prep Time
2 1 hour
Cook Time
1 hour
Ingredients
Tofu
Bowl
Tahini Citrus Miso Dressing
Servings:
Instructions
  1. Whisk "Tofu" ingredients together (except for the extra firm tofu) in a shallow dish.
  2. Drain and press tofu then cut into 1 inch squares.
  3. Toss them in marinade and let soak for a minimum of 30 minutes (I do overnight sometimes).
  4. Preheat oven to 475 degrees.
  5. Make the spiced sunflower seeds by heating a skillet over medium heat and toasting sunflower seeds until fragrant (about 2 minutes).
  6. Add salt, cayenne and sugar and toss until sugar starts to melt and sticks to the seeds (about 8-10 minutes).
  7. Transfer in a single layer onto a piece of parchment to let cool.
  8. Cook grains according to directions.
  9. Spread the tofu on a parchment lined rimmed baking sheet and bake for 20-25 minutes (toss halfway through) until edges are browned.
  10. While tofu is cooking, sauté greens in 1 tablespoon olive oil over medium heat. Add garlic and sauté until fragrant. Add kale and spinach, and season with salt and lemon juice until wilted.
  11. To make the tahini dressing, whisk tahini, miso, honey, sesame oil and Sriracha to combine. Whisk in vinegar & orange juice, season with salt and pepper (thin with water or lemon juice if needed).
  12. Make the bowls by starting with a scoop of grains and then topping with tofu, warm greens, carrot ribbons, avocado and topping with sprouts and sunflower seeds. Serve with tahini dressing.
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This dish is the perfect mixture of feel good and taste good, and I love how it easily packs up for a delicious lunch the next day (or two!)

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Happy Monday!

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Tasty

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

July 13, 2015

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I’m trying this new “be really healthy Sunday night through Friday morning” routine and that basically means a lot of salads.  Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements – and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn’t choose a salad as his first choice) loved it!

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Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Ingredients
For dressing
For roasted spicy chickpeas
For salad
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Toss chickpeas, olive oil, and curry powder on a cookie sheet lined with aluminum foil.
  2. Roast chickpeas for 30-40 minutes until crunchy. Remove from oven and let cool.
  3. Make dressing by combining all ingredients in a blender or food processor and process until smooth.
  4. Divide spinach and cabbage between two big plates, and top with carrot ribbons, roasted chickpeas, mango, avocado and cilantro.
  5. Drizzle with dressing and toss to combine.
Recipe Notes

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Tasty

Chicken Tamale Bowl

July 8, 2015

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Working a full time job while trying to squeeze in fitness, family, friends, blogging and countless episodes of Real Housewives, can leave little time for whipping up fancy meals.  Luckily I’ve discovered the art of dinner in a bowl, and couldn’t have been more excited when I came across Half Baked Harvest’s spin on a Chicken Tamale Bowl. Using polenta as the base is a nice change up from brown rice and anything with guacamole is a no-brainer.  Do your (busy) self a favor and put this dish on your to-do list!

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Chicken Tamale Bowl
Print Recipe
Recipe via Half Baked Harvest
Chicken Tamale Bowl
Print Recipe
Recipe via Half Baked Harvest
Ingredients
Chicken
Cheesy Polenta
Servings:
Instructions
  1. Make the polenta by pouring chicken broth and milk into a saucepan.
  2. Bring to a boil, then lower heat to medium and whisk in polenta (BE CAREFUL and do this slowly - hot milk splashed up on my arm and I have the blisters to show it 🙁
  3. Cook for 15-20 minutes, stirring often, until polenta has thickened.
  4. While the polenta is cooking heat a large skillet and add a tablespoon of oil. Add chicken breasts and brown on both sides (about 3-4 minute per side).
  5. Once browned, add enchilada sauce and remaining seasonings, and bring sauce to a boil.
  6. Reduce heat to a simmer and let chicken simmer in the sauce for 10-15 minutes.
  7. Once chicken is cooked through shred it with two forks and stir to make sure sauce and chicken are fully incorporated.
  8. While chicken and polenta are cooking, heat a second large skillet over medium-high heat and add the olive oil. When the skillet is hot, add the onions and peppers. Saute for 3-5 minutes or until they start to soften.
  9. Stir in beans, cover and remove from heat.
  10. Once polenta is ready (and you are ready to serve dinner) - stir in cheddar cheese and butter into the polenta and season.
  11. Assemble the bowls by adding polenta first, topping with pepper and onion mixture, then the spicy chicken and garnishing with avocado/guacamole, queso fresco and chopped cilantro.
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Half Baked Harvest also suggests:

“To make this in the crockpot add everything except for the polenta (the chicken, enchilada sauce, spices, peppers and onions) right into the crockpot bowl. Add 1 cup of chicken broth and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken and cook the polenta. Assemble as directed.”

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For more of my favorite bowl recipes, check here here and here!

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Tasty

Sriracha Lime Veggie Bowl

June 17, 2015

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As the temperature heats up I find myself wanting to be in the kitchen less and less.  Sadly this doesn’t correlate with my appetite, and I still have to feed myself throughout the day. Luckily I picked up a copy of The Sprouted Kitchen’s Bowl + Spoon and my outlook on whipping up a quick meal has totally changed.  I often associate quick  meals with unhealthy or unsatisfying options, but this whole “bowl” concept is THE BEST.  While Sprouted Kitchen has so many healthy recipes, I was inspired to create one of my own… I love it so much I’ve been eating it for lunch and dinner multiple times a week (for the last couple of months).  The fact I’m STILL not sick of it just confirms how tasty it is!

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Sriracha Lime Veggie Bowl
Print Recipe
Sriracha Lime Veggie Bowl
Print Recipe
Ingredients
Servings:
Instructions
  1. Cook rice according to recipe and stir in 2 tablespoons of coconut milk at the end (keep it covered for an additional minute or so to allow the rice to soak in the coconut milk).
  2. While rice is cooking, dice veggies to desired size (I peel the carrots for long strands and shave the cabbage into thin strands - this could also be a fun dish to bust out the Spiralizer!)
  3. Sprinkle shredded coconut into rice/coconut milk mixture and stir. Top with juice of 1/2 a lime.
  4. Portion into a serving bowl and top with assorted veggies (use as much or as little as you like of everything).
  5. Drizzle juice of remaining half of lime and Sriracha, as well as sesame seeds.
  6. Garnish with cilantro (I love cilantro so I use a ton) and enjoy!
  7. Be sure to make a bowl for lunch using the leftovers!
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Do you have any easy weekday meals you like to whip up?!

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